SIT40516 Certificate IV in Commercial Cookery

Summary

CRICOS course code: 095034D

Level of study: Career Based/Vocational

Summary

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Career Opportunities:

  • Chef
  • Chef de partie

Assessment

The units of competency are assessed using any of the following methods:

  • Underpinning knowledge assessment through written exam questions
  • Projects and presentations
  • Practical observation
  • Roles plays

Further Study

After successful completion of Certificate IV in Commercial Cookery, students can pursue the Diploma of Hospitality Management.

Units of Competencies

There are 9 units in total must be completed for this qualification.

Core Units

  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • BSBDIV501 Manage diversity in the workplace
  • SITXCOM005 Manage conflict
  • SITXHRM003 Lead and manage people
  • SITXFIN003 Manage finances within a budget
  • SITHKOP004 Develop menus for special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices

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